Sour cream coffee cake is the ultimate comfort food—a delightful blend of tender cake layers and a touch of sweet cinnamon. Each slice reveals a moist and fluffy texture that pairs perfectly with a warm cup of coffee or tea. It’s not just a breakfast treat; it shines as a dessert, a snack, or even a brunch centerpiece. Made with simple ingredients, this cake brings nostalgia to any kitchen, reminiscent of cozy family gatherings and lazy Sunday mornings.

Pin this for later!

I first fell in love with sour cream coffee cake during a quiet afternoon at my grandmother’s house, where the aroma of baked goods enveloped me like a warm hug. The soft cake, combined with a luscious cinnamon-swirl filling and a crumbly topping, created heavenly mild sweetness in every bite. This crowd-pleaser is not only easy and budget-friendly but absolutely worth making numerous times. Whether you’re baking for a special occasion or indulging in a deserved treat, this recipe is sure to win hearts and satisfy cravings. Come along on this journey to discover how to create a masterpiece that can fill your home with warmth.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sour Cream Coffee Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sour Cream Coffee Cake

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep, you’ll have a delightful cake ready to bake and enjoy.
Irresistible Flavor: The moist texture from sour cream combined with buttery goodness and the delightful cinnamon filling will leave your taste buds dancing.
Eye-Catching Appeal: The beautiful crumble topping and golden-brown edges make it a stunning centerpiece for any gathering.
Flexible Serving: Perfect for breakfast, an after-school snack, or dessert, this cake will fit in any time of day.
Diet-Friendly Options: You can easily switch to gluten-free flour and low-fat sour cream if needed for a lighter version.

Ingredients You’ll Need

3 ¾ cups all-purpose flour: This is the base of your cake, offering structure and a pleasant texture. For a gluten-free option, consider using a 1:1 gluten-free flour blend.
1 tablespoon baking powder: Helps the cake rise and stay fluffy. Ensure it’s fresh to achieve the best results.
½ teaspoon kosher salt: Enhances the flavor of the cake and balances the sweetness.
1 cup unsalted butter (room temperature): Butter provides richness and contributes to the cake’s tender crumb. Using unsalted allows you to control the salt level.
2 cups granulated sugar: Essential for sweetness, this ingredient also aids in creating a light texture when creamed with butter.
4 large eggs (room temperature): Eggs add moisture and structure; room temperature eggs incorporate better into the batter.
1 cup full-fat sour cream (room temperature): The star of the cake, providing moisture and a unique tangy flavor that elevates the sweetness.
½ cup whole milk: Adds more moisture and tenderness; feel free to substitute with a non-dairy milk if preferred.
¼ cup vegetable oil: A small amount ensures a delicate crumb. You can swap it with melted coconut oil for a different flavor.
2 teaspoons vanilla extract: Imparts a warm, comforting flavor. Always opt for pure vanilla extract for the best taste.
½ cup light brown sugar (packed): This adds moisture and a caramel-like flavor to the cinnamon filling.
2 teaspoons ground cinnamon: The aromatic spice contributes warmth and depth, making each bite extra special.
½ cup light brown sugar: Used again for the crumb topping, it gives a delightful sweetness.
½ cup all-purpose flour: Helps to create a crumble texture for the topping.
1 teaspoon ground cinnamon: Adds flavor to the crumble, making it simply irresistible.
5 tablespoons unsalted butter (cold, cubed): Cold butter ensures a crumbly topping. Don’t melt it!
1 cup confectioners’ sugar: Used for the glaze; this will add a sweet finish.
2-3 tablespoons whole milk: Helps achieve the desired consistency for glazing. Adjust to your preference.
½ teaspoon vanilla extract (optional): A splash of vanilla in the glaze enhances the overall flavor.

How to Make Sour Cream Coffee Cake

Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with baking spray or by flouring it after greasing to prevent sticking.
Prepare the Dry Mixture: In a medium bowl, whisk together 3 ¾ cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon kosher salt. Set this aside while you work on the wet ingredients.
Cream the Butter and Sugar: In a stand mixer, combine 1 cup unsalted butter and 2 cups granulated sugar. Cream these together on medium speed for about 2 to 3 minutes until the mixture is light and fluffy.
Incorporate the Eggs: One by one, add 4 large eggs, mixing just briefly after each addition to combine. Avoid overmixing as we want the batter to stay light.
Add Sour Cream and Milk: Mix in 1 cup full-fat sour cream, ½ cup whole milk, ¼ cup vegetable oil, and 2 teaspoons vanilla extract on low speed until everything is just combined—don’t worry if it looks slightly curdled; it’s normal.
Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Overmixing can lead to a dense cake, so mix only until you no longer see streaks of flour.
Layer the Batter: Spread half of the batter evenly into your prepared baking dish.
Prepare the Cinnamon Filling: In a small bowl, mix together ½ cup light brown sugar and 2 teaspoons ground cinnamon. Sprinkle this mixture evenly over the batter layer.
Add the Remaining Batter: Carefully spread the remaining batter over the cinnamon mixture. An offset spatula might help keep the surface nice and even.
Make the Crumble Topping: In a medium bowl, combine ½ cup light brown sugar, ½ cup all-purpose flour, and 1 teaspoon ground cinnamon. Add 5 tablespoons cold, cubed butter and work it in with your fingers or a fork until you achieve a coarse crumb texture.
Top the Cake: Evenly sprinkle the crumble topping across the batter in the baking dish.
Bake the Cake: Place the dish in the oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs—look for a golden and set top.
Cool Before Glazing: Let the cake cool in the pan for about 10 to 15 minutes before adding the glaze.
Make the Glaze: In a small bowl, whisk together 1 cup confectioners’ sugar, 2 tablespoons whole milk, and optional ½ teaspoon vanilla extract. Add more milk gradually until you reach a smooth drizzling consistency.
Drizzle and Serve: Drizzle the glaze over the warm cake, then allow it to set slightly before slicing and serving.

Storing & Reheating

To keep your sour cream coffee cake fresh, store it at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate it, which will extend its freshness for about a week. If you want to save some for later, you can freeze the cake for up to 3 months; just wrap it tightly in plastic wrap and then in foil. To enjoy again, reheat in a 350°F (175°C) oven for about 10-15 minutes, keeping in mind that the texture might change slightly.

Chef’s Helpful Tips

Be careful not to overmix the batter as this can lead to a tougher cake. Stop mixing as soon as the flour is incorporated.
Always use room temperature ingredients. Cold butter or eggs can prevent proper mixing, leading to a dense cake.
If your cake does not rise properly, it might be due to old baking powder; a fresh batch ensures the best results.
For a flavor boost, try adding cocoa powder to the crumb topping for a chocolatey twist.
Feel free to make the cake a day ahead; it tastes even better the next day as the flavors meld.

Creating a sour cream coffee cake is not just a baking process; it’s an experience filled with delightful aromas and sweet anticipation. Each ingredient comes together to create a moist and fluffy cake that doesn’t just satisfy the palate but warms the heart as well. Experiment with the recipe, make it your own, and enjoy sharing it with loved ones.

Recipe FAQs

Can I use low-fat sour cream for this recipe?

Absolutely! Using low-fat sour cream can slightly alter the texture, making it less rich, but it will still work well in keeping the cake moist.

Can I make this coffee cake in advance?

Yes, you can make the coffee cake a day ahead of time. It stores well in an airtight container and tastes even better the next day as the flavors develop. Just ensure to glaze it shortly before serving.

What should I do if my cake sinks in the middle?

A cake sinking in the middle often indicates it was underbaked or the oven temperature was too low. Always check for doneness by inserting a toothpick and adjusting baking time and temperature accordingly.

How can I add nuts to the crumble topping?

If you love nuts, feel free to fold in some chopped walnuts or pecans into the crumble topping mixture for added texture and flavor. Just make sure to adjust the amount of flour to keep the same crumble consistency.

More Cakes Recipes

👉 If you make my Sour Cream Coffee Cake recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.